A Pansy Tribute

Pansies are one of those simple plants that just keeps on giving.  There must be a pansy created for every condition and region of the country.  I first became aware of them in Greenville, South Carolina where they bloomed like crazy in the blazing summer heat.   In my McKenzie River garden,  violas and violets,  pansies’ relatives, were the first to poke their tiny purple heads out the early spring snow.

Late this summer, I hastily added a few pansies to fill out a sparse planter in my dooryard garden. Without much effort, they consistently carried on and bloomed with the least amount of care; and still, as  winter approaches,  pansies  remain one of the durable spots of color in my depleted pots.

I tend to go with plants that serve a dual purpose in my garden: I prefer attractive as well as edible varieties. Some are perennials, like herbs, towering garlic onions and nasturtiums.  Annual favorites are mesclun blends, petite tomatoes, and climbing baby cucumbers.  Weirdly, when it comes to harvesting the pansies I have resisted.  I’ve been happy to simply behold their nodding faces in a spectrum of purples, blues, reds and yellows, all perfectly framed by their deep green leaves.

As I headed out this morning, I was alarmed to note that the pot of pansies had diminished to a sad state of drooping heads and withered yellow leaves.  It signaled the end of a season.  Later in a moment of reflection, I decided to stage my own act of thanksgiving—gratitude for my garden and all the pansies that have given so much joy this year.

Back in the kitchen, I set about creating a special salad featuring the pansies in an end of season tribute.  So, here it is, a pre-winter canvas of mixed greens and fresh herbs with a bit of radicchio and shredded carrot for crunch.

The basis of the simple dressing is a mild yet flavorful German mustard blended with a bit of chives and lemon juice all whisked into an emulsion with extra virgin olive oil. Atop the greens, a few dried cherries are scattered with crumbled feta cheese, toasted almonds and walnuts.  Finally, a smattering of pansy blossoms and petals grace the plate with their gentle sweetness and color.

A Pre-Winter Salad with Pansies

Ingredients
Per serving
3-4 organic pansy blossoms
2-3 cups mixed greens with radicchio and shredded carrots
1 tablespoon fresh parsley and/or other herbs
2 tablespoon toasted walnuts and/or almonds
2 tablespoons dried fruit: cherries, blueberries or cranberries
2 tablespoon feta cheese, large crumble
Dressing
¾ teaspoon German or Dijon mustard
½ teaspoon minced chives
2 teaspoons lemon juice
Pinch salt and pepper
1-2 tablespoons extra virgin olive oil, to taste

Directions

  1. Rinse and dry fresh pansies and any other available fresh flowers, mixed greens and herbs.
  2. Toast the nuts.
  3. Prepare the salad dressing: place mustard in small bowl, add the chives, lemon juice, salt and pepper, and combine well. Slowly whisk in the olive oil to emulsify.  Adjust seasoning and set aside.
  4. In small mixing bowl, place the salad mix, tear the petals from 1 or two blossoms, drizzle with part of the dressing and toss to coat.
  5. To serve: plate the dressed greens mixture, top with crumbled feta, dried fruit and nuts, and tuck in remaining flowers.  Drizzle with a bit more dressing and serve. Yield: 1 serving.

 

The Next Generation Potato Salad

While prowling the farmers’ market recently, one glance at a startling yellow cauliflower told me  I must have one. Its dappled pale buttercup color was so surreal it looked hand painted, and I instantly knew what would become of it.

For some time now, I have been tinkering with the idea of a cauliflower salad reminiscent of a Danish-style potato salad I used to make for picnics and barbecues. It was particularly popular for catering because it also included a few green peas, a little red pepper for color, and small cubes of cheese.

Later in the day, I ended up steaming the cauliflower florets for 3 minutes in my  Instant Pot pressure cooker, and then used the quick release to avoid overcooking. Out of the pot, I drizzled the hot cauliflower with a small amount of Dijon vinaigrette/marinade; just enough for the flavors to absorb as it cooled down.

Meanwhile, additional vegetables and a hard cooked egg were quickly prepped. When all ingredients were combined with the vinaigrette flavored mayonnaise I was glad to note that it required far less binder than a typical potato salad. 
A quick taste test revealed a light, well-flavored, refreshing salad. It was not a dreary, heavy, non-descript mound lacking any food value. This was most definitely worthy of becoming the next generation potato salad.

In no time, the gorgeous salad was in the fridge getting a good chill on—ready and waiting for grilled burgers later.

Cauliflower Picnic Salad

Ingredients
1 small head yellow cauliflower, broken in large bite sized florets

Vinaigrette/Marinade
1 teaspoon Dijon mustard
2 teaspoons chive or other light vinegar
Salt and lots of freshly ground pepper
½ teaspoon fresh thyme, chopped
2 ½ tablespoon olive oil

½ cup frozen peas, partially defrosted
1 stalk celery, chop
2 green onions, mince
¼ cup red pepper, mince
2 tablespoon parsley, chop
¼ cup smoked Gouda cheese, small cubes
1 hard cooked egg, coarsely mashed
2 tablespoons mayonnaise

Directions

  1. Steam the florets using your favorite method. Or, using the Instant Pot pressure cooker, line bamboo steamer baskets with cauliflower leaves and divide the cauliflower evenly. Stack them, cover top with foil, and place on trivet. Add 1 cup water to the cooker and steam for 3 minutes.
  2. Meanwhile prepare vinaigrette.  Whisk the mustard and vinegar with salt, pepper and thyme to combine.  Slowly whisk in the olive oil until emulsified and thick.
  3. When steaming is complete, use quick release.  Remove cauliflower from steamer, place in salad bowl add peas, and toss with 1-2 tablespoons of vinaigrette, just enough to absorb into cauliflower.  Let cool, about 20 minutes.
  4. When cauliflower is cool, add celery, onions, red pepper, parsley, Gouda, and egg.
  5. Add 2-3 teaspoons marinade to mayonnaise to thin slightly and pour over the cauliflower mixture. Toss to coat well and chill 1 to 2 hours.  Serves 4 or more.

A Lovely Bunch of Radishes

At the market recently a spectacular bunch of radishes caught my eye. They looked so freshly picked and perky—as if they had just been uprooted, given a quick rinse, and perched on the shelf.  These weren’t your typical tired little radishes, they were massive, brilliant globes of color ranging from white to deep magenta.

Easter Egg Radishes
Easter Egg Radishes

Their name, Easter Egg radish suits them well. I wondered, were these all show? Sometimes large varieties concentrate all their energy on producing size and can be bland, perhaps pithy. But, the price was right, so I took a gamble.

I couldn’t wait to head home and try one with a dusting of sea salt. Ah, yes, they were crunchy-crisp and mild—I immediately imagined them in a lentil salad made with firm, gorgeous le puys.

Once the lentils were cooked and cooled, about 30 minutes later, I added a drizzle of dressing and a smattering of fresh herbs, a handful of feta cheese, a little zip of preserved lemon (of course, you have some waiting in the fridge from the posting here), and folded in the chilled radishes.Lentil radish salad(870x1024)

Serve the salad at room temperature or lightly chilled. If made ahead and refrigerated, it will hold 2 to 3 days. It’s filling enough for a lazy light meal or in tandem with chilled shrimp or grilled salmon and a squeeze of fresh lemon.

Lentil Radish Salad

Ingredients
2 cups cooked le puy lentils
1 cup sliced radishes, or cut into wedges
½ cup feta cheese, crumbled
1/4 cup toasted walnuts, chopped
2 green onions, trimmed and sliced
1 tablespoon minced fresh herbs: any, or a combination of thyme, marjoram, parsley
1 tablespoon capers, or preserved lemon rind, well chopped
Dressing
4 tablespoons wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

Directions

Rinse 1 cup lentils and simmer in 2 cups water for 20 minutes until soft but still firm; drain and cool. Combine the dressing; whisk or shake well, and set it aside.
In a bowl combine all ingredients, add enough dressing to coat well, and toss lightly. Serve at room temperature or chill.  Serves 4 or more.